Executive Sous Chef

Department:

Role Overview:

The Executive Sous Chef plays a critical leadership role in overseeing daily kitchen operations at BASL lounges, ensuring culinary excellence, team productivity, and guest satisfaction. The role supports the Executive Chef in managing staff, food quality, hygiene, and administrative documentation while driving innovation and consistency across all meals served.

Key Responsibilities:

1. Culinary Operations & Kitchen Administration

• Support the Executive Chef in managing all culinary operations across lounges and kitchen outlets.
• Maintain kitchen workflow by preparing daily production schedules, duty rosters, and cleaning schedules.
• Supervise mise-en-place and service execution to ensure timely delivery and consistency.
• Prepare and maintain all kitchen documentation inventory logs, temperature records, daily yield sheets, and cleaning checklists.
• Handle coordination with Engineering for kitchen maintenance issues.
  

2. Team Management & Leadership

• Lead the culinary team by example and ensure high morale, discipline, and accountability.
• Monitor attendance, leave schedules, and overtime tracking for kitchen staff.
• Conduct regular team briefings and one-on-one sessions with junior chefs to align them with kitchen goals.
• Ensure a healthy work environment with mutual respect, teamwork, and grievance redressal.
  

3. Staff Training & Development

• Conduct onboarding sessions for new hires on SOPs, food hygiene, safety, and equipment handling.
• Plan and execute monthly culinary training calendars covering skills, recipes, and new techniques.
• Evaluate training effectiveness and maintain training attendance records.
• Assist in identifying and grooming potential candidates for internal promotions.
  

4. Food Quality & Innovation

• Oversee recipe implementation and ensure standardized preparation, portioning, and presentation.
• Collaborate with the Executive Chef on new menu design and implementation based on guest feedback and seasonal availability.
• Conduct regular tastings, quality checks, and feedback sessions with the culinary team.
• Monitor buffet layouts and la carte plating for visual appeal and variety.
  

5. Cost Control & Inventory Management

• Assist in budgeting, food cost tracking, and kitchen expense reporting.
• Monitor wastage, yield percentages, and ensure optimal utilization of ingredients.
• Review consumption reports and implement corrective measures for any variances.
• Validate vendor deliveries, expiry dates, FIFO practices, and stock movement.
  

6. Hygiene, Compliance & Audit Readiness

• Enforce FSSAI norms, internal audit standards, and HACCP practices within the kitchen.
• Ensure documentation is updated for hygiene, pest control, temperature checks, and deep cleaning schedules.
• Coordinate and support internal/external food safety and quality audits.
• Train the team on hygiene SOPs and maintain readiness for surprise inspections.
  

7. Interdepartmental Coordination

• Liaise with service, housekeeping, procurement, and HR departments for smooth operations.
• Attend F&B planning meetings and communicate operational feedback from the kitchen side.
• Collaborate with the lounge operations team to understand guest feedback and make improvements accordingly.
  

8. Emergency Handling & Safety

• Train the team on fire safety procedures and emergency equipment handling.
• Maintain calm and effective decision-making in the event of kitchen emergencies or guest complaints involving food.
  

Qualification:

• Degree or Diploma in Hotel Management, Culinary Arts, or related field from a recognized institute.
• Minimum

  12 years

  of progressive experience in a high-volume culinary environment such as premium lounges, 5-star hotels, or flight kitchens.
• Strong knowledge of

  kitchen documentation, costing, inventory

  , and

  yield management

  .
• Proficient in

  kitchen management software

  and MS Office tools (Excel, Word, Email).
• Effective

  people management

  , team motivation, and conflict resolution capabilities.
• Ability to

  train, mentor, and coach

  junior culinary staff.
• Excellent

  organizational and time-management

  skills, with the ability to multitask in a high-pressure environment.